Vegan Stew in Maple Tomato Sauce

BOULETTES

• 1 carrot
• 1 zucchini
• 1/2 onion
• 4 cloves garlic, peeled and degermed
• 1/2 red pepper
• 1- 8 oz container mushrooms
• 1 tbsp olive oil
• 1- 19 oz can red beans, drained and rinsed
• 1 cup quick-cooking oats
• 1/4 cup cornstarch
• 1 tbsp chili powder
• Salt and freshly-ground pepper

SAUCE

• 3 cups vegetable broth
• 1/2 cup maple syrup (preferably dark syrup for its robust flavour)
• 1/4 cup tomato paste
• 1/4 cup old-style mustard
• 2 à 3 tbsp cornstarch

MEATBALLS

1. Use a food processor to grate the carrot and zucchini. Transfer to a bowl.
2. Change to a blade and chop the onion and garlic, then the pepper, and then the mushrooms.
3. Heat the oil in a large saucepan over medium-high heat and sauté the vegetables 10 minutes. Remove from heat and let cool.
4. Grind the red beans in the food processor and transfer to a large bowl. Add all the meatball ingredients and season with salt and pepper to taste. Allow to rest at least 30 minutes so the oats absorb the liquids from the beans and vegetables.
5. Pre-heat oven to 230 °C (450 °F).
6. Cover a baking sheet with parchment paper.
7. Form small balls from the vegetable mixture and place them on the sheet. Bake 25 – 30 minutes.

SAUCE

1. Meanwhile, combine all the sauce ingredients in a large saucepan and stir with a whisk. Bring to a boil and simmer while the meatballs bake.
2. Transfer your meatless meatballs into the sauce and simmer 5 minutes over low heat. Serve.